Lemon Angel Food Cake

4.4 from 7 reviews


  • 1 1/2 cups egg whites (about 1012 eggs)
  • 1 1/2 teaspoons pure lemon extract
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh lemon zest
  • 1 1/2 cups sugar
  • 1 cup cake flour

Lemon Glaze (optional):

  • 1/2 cup confectioners sugar
  • 12 tablespoons fresh lemon juice (use lemon that was used for zest. Be sure to zest first before juicing)
  • 1/2 teaspoon lemon zest


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a stand mixer or electric mixer with whisk attachment add to a large bowl egg white, lemon extract, cream of tartar, vanilla extract, salt and lemon zest. Stir on medium high speed until stiff peaks form, about 4-5 minutes.
  3. Reduce speed and gradually add in sugar until just combined.
  4. Gradually sprinkle in cake flour and by hand fold into mixture a little at a time. Don’t over mix.
  5. Pour batter into a 9 or 10 inch angel food tube pan and bake for 35- 40 minutes until top is golden brown and springs back when touched.
  6. Cool completely.

Lemon Glaze:

  1. In a small bowl combine confectioners sugar. Add a little lemon juice and stir until consistency is desired. Stir in lemon zest and drizzle over cooled angel food cake.


Note- For best results use fresh egg whites.